Braised cabbage is often served as a side dish with pork, but it is equally good as a main course when cooked with beans. You can substitute any kind of white beans and your favorite type of apple, but make sure you pick a tart variety; the apples and red wine are what give the dish its pleasant sweet-and-sour flavor.
Steps
1
Braising the Cabbage
Ingredients
6 oz yellow onion, peeled and diced
5 oz carrots, peeled and diced
1 celery stalks, diced
1 tsp thyme
3/4 cup red wine
1 tbsp Dijon mustard
20 oz head red cabbage, cored and shredded
2 cups cooked navy beans, or two 15-ounce cans, drained and rinsed
1 tart apples (such as Granny Smith), peeled, cored, and diced
sea salt and freshly ground black pepper to taste
In sauté pan on medium to high heat, add the onion, carrot and celery to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions.
Add the thyme, red wine, and mustard and cook until the wine is reduced by half, about 10 minutes. Add the cabbage, beans, and apples. Reduce heat to low, cover and cook until the cabbage is tender, about 20 minutes. Season with salt and pepper.
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Hi Beverly: We love surprises, too. This is a delicious, flavorful and nutrient-dense dish. So glad that you enjoyed he red braised cabbage dish! Thanks for writing! -Char
Char N • Rouxbe Staff •Hi Beverly: We love surprises, too. This is a delicious, flavorful and nutrient-dense dish. So glad that you enjoyed he red braised cabbage dish! Thanks for writing! -Char